Rhubarb And Ginger Yogurt Verrines

1. 1

   ["Get 4 verrine glasses and fill with yogurt.", "Top each glass with a tablespoon of the rhubarb sauce/compote followed by a tablespoon of flaked almonds.", "For best results, leave overnight for the verrine to 'set' - the yogurt becomes super creamy, and the almonds soften a little bit and absorb the flavours of rhubarb and ginger: heaven...to me", "If you can't wait, serve same day!", "The first time I made this, I thought by steaming my rhubarb, I would preserved the nice pink colours...but I didn't.

2. 2

   Anyhow, put the rhubarb, and ginger in a pan and heat till the rhubarb is soft (5 - 10 minutes). Take off the heat.", "If you want a smooth sauce, blend the mixture. If you prefer chunky, leave as is or use a potato masher to mash cooked rhubarb.

3. 3

   Put into a clean, washed jar and refigerate for 2-3 weeks!", "Return to the heat and add the freshly grated ginger and chopped ginger and simmer for a couple of minutes, till heated through.", "Then turn of heat and let cool down completely. Pour into a clean jar and refrigerate overnight for best result."]

* Per serving · 4 servings · Values may vary.